Food safety is in your hands! Keep harmful bacteria from spreading throughout your kitchen and causing foodborne illness by following these simple guidelines.
Wash your hands with warm soapy water for 20 seconds both before starting any food prep and after handling raw meat, poultry, seafood, and eggs. Wash surfaces, utensils, and dishes with hot, soapy water after preparing each food.
Refrigerate raw meat, poultry, eggs, seafood or cut fruits and veggies as soon as possible after bringing home (or after they’re delivered) and within 2 hours of cooking. This helps slow the growth of harmful bacteria. Use a refrigerator thermometer to be sure your refrigerator stays below 40˚F.
Do not rinse chicken or other poultry! It is unnecessary and can spread harmful bacteria all over your kitchen. Keep marinated food in the fridge until ready to cook.
Wash fruits and vegetables under cool running water before cooking or consuming them. Do not use soap or bleach.
Cook to a safe internal temperature. Using a reliable food thermometer is the best way to know if your food is safe.
See our Final Cook-to-Temperature charts
Eat refrigerated foods within a few days or freeze them for longer storage. Thaw frozen food in the fridge or under cold, running water to speed up thawing. Never thaw frozen food at room temperature.
The Basics of Freezing
Freezing is one of the easiest ways to save the flavors of the season for later! Just follow these easy steps to stock up.
The Basics of Canning
Another great way to save the flavors of the season, canning goes one step beyond cooking, letting you preserve the freshest flavors for later.
For tips and tricks on canning, check out the USDA’s Complete Guide to Home Canning